Get yer Porridge Guns out…it's that time of year

SPLAT..!

Now put them away, and give me your favourite porridge recipes instead.

Specifically, do any of you soak the oats overnight?

Nah. I just put them in the microwave for the requisite time.

Touch of salt then sweeten to taste with honey. Make it in the microwave, so much less mess than a pan. Even my grandmother who’s about as scottish as you get (english is her 2nd language…) owns a microwave purely to cook porridge better.

scots porridge oats…………..3 mins in the microwave, spoon of treacle.
i like the oats a bit undercooked.

and eat it all year round.

guilty! – milk, oats, raisins in a pan in the fridge the night before… but its not really cold enough yet… surely?

are you really from the south? 😉

My porridge gun was firmly stuck up my mrs this morning.

Oh, that kind of pongo!

Cooked in a saucepan, mainly water, some milk. teaspoon or so of sugar per serving, a very good dash of salt. bring to the boil while constant stirring.
in to the bowl, a half teaspoon of sugar sprinkled on top, a splash of full fat milk.
Done

Oh, I only ever use a microwave. Just that the jumbo oats take some cooking to soften in any way.

Quite fancy soaking some and slinging it in a wide-necked bidon to carry to work to eat at my desk. Want simple..!

(I am from the south. I like porridge.)

and there was me thinking this was going to be a thread about Roger Mellie’s Profanisaurus….

No salt, milk only, honey to sweeten.

To soften the oats, just stick the bowl (with the oats and milk, obviously) in the ‘fridge before you go to bed.
Prefer mine with a bit more texture, so tend not to bother.

I suspect the Scots will be here soon to tell us that we’re destroying their heritige, porridge isn’t supposed to taste nice and should only be made with salt, grit and whisky 😉

raisins, some cinnamon, a dash of nutmeg.

microwave for 2 minutes, full fat milk.

Was in a rush and I cheated with “oat-so-simple”

Ton, do you really mean treacle? (in which case, good call) or are you northern and actually mean golden syrup? (for some reason some northerners say this, gets right on my tits)

Funny I was thinking about porridge this am too 😉 No presoak, and make in pan every time cause there’s none of that microwave malarky in my kitchen. Just add water in frugal mode or half and half with milk in comfort mode, pinch salt, then usually eat with just honey or maybe some banana if I’m really pushing the boat out 🙂 Well actually if I’m really going for it raspberries and a dash of greek yog – now we’re talking.

my favourite microwave one is pawridge 😀

only takes 90 seconds in the microwave and no faff with having to take it out and mix it up then put it back in again. not sure why the ‘adult’ microwave porridge takes longer

I soak the oats in the bowl with milk while I walk the dog. Two minutes in the microwave, a sprinkle of brown sugar and chopped nuts. I like it really thick and stodgy. Eat it all year round.

treacle mate………….from a tin too………… 8)

Porridge is in full flow for me now – stocked up with 6kg of oats from the Mornflake[/url] mill / factory shop the other day.

100% semi-skimmed milk, big dollop of golden syrup with some raisins for a weekend treat.

Cheers all.

Going to put my preferred oats (jumbo organic, natch) into a bidon with the required amount of milk and into the fridge overnight.

Shake them up nicely in a bottle cage as I ride to work. Into a bowl and nuke them in the microwave in the kitchen on my floor.

Will try the various recipe suggestions (save for cinnamon – yuck..!)

Porridge Guns away now please..!

50/50 water and milk
steeped overnight
with honey
pinhead oatmeal, either Oatmeal of Alford or I can’t remember what it’s called but it comes from Abernethy
sometimes add some bere meal

Scots Porage Oats boiled in milk

Anyone who adds anything but salt to their porage is not a true man.

These people are sometimes referred to as “The English”

for some reason some northerners say this

Must be a brand of Northerner I’ve never come across. We’re well aware of what “treacle” is, we mine it in Sabden.

made fresh 50/50 milk&water, tiny bit of salt. topped with honey, toasted sunflower seeds and cashews.

for some reason some northerners say this

Must be a brand of Northerner I’ve never come across. We’re well aware of what “treacle” is, we mine it in Sabden.

To me ‘treacle’ is what comes labelled as golden syrup. That’s what I was brought up saying and it seems right to me.
I’m from Nottinghamshire, Sutton-in-Ashfield to be exact. 🙂

Pour Scots Porage Oats in bowl.
Add cold milk.
Eat.
None of this heat/salt/sugar/raisins/honey poncyness 🙂

lyons(lyles) black treacle or golden syrup? blackstrap molasses mmmmm

Sainsbury’s Taste the Difference oatmeal. The grains are still whole for the most part, not all mashed up and powdery as is the case with practically every other brand in every other shop, organic or not.

The result: porridge with a far nicer, “al dente” consistency – anda bit more flavour – not the wallpaper-paste type slop that you get from other brands.

Also, a bit of chopped up apple stirred through it and a sprinkling of cinnamon is a good way to liven it up and get a few more vits into it. The apple cooks a wee bit in the latent heat of the porridge. Yum!

apple, good shout.

Dry oats in bowl, covered with preferred amount of ‘Copella’ pure apple juice. Easy cheap and no washing up.

Breakfast of Champs!

Shake them up nicely in a bottle cage as I ride to work. Into a bowl and nuke them in the microwave in the kitchen on my floor.

Now that is a brilliant idea.

Now that is a brilliant idea.

Given that I need to go on a diet, I want to make soup for lunch and bring it in the same way.

But the ride to work also means i need to drink on the way in (otherwise suffer bad dehydration).

Only have two bottle cages on the bike..!

Always in a non-stick pot. Half cup oats, cup of water, half cup soy milk (sorry) and a banana, per person. Then some cinnamon and sultanas if you are feeling all soft and poncy. Cook it until you get nice burnty bits on the bottom. Mix some honey in at the end then scrape all the burnty bits for topping. Adds to the flavor !

Sainsbury’s test the difference porridge oats are the biggest I’ve found, all of the others are more like dust.

half milk / half water, dried fruit and sugar to taste.

Actually treacle is more bitterer, like molasses. So there.

StefMcDef – Member
Sainsbury’s Taste the Difference oatmeal. The grains are still whole for the most part, not all mashed up and powdery as is the case with practically every other brand in every other shop, organic or not.

I was too late said better by this man. Proper oats.

Actually for the gourmet a combination of cheap rolled oats from supermarket and pricy pinhead oatmeal from Baxters shop works for me ! Both sticky and chunky at the same time.

To me ‘treacle’ is what comes labelled as golden syrup.

What do you call that which is labelled as ‘treacle’ then? Dirty syrup?

for some reason some northerners say this

quite right too

there’s treacle (GS if you’re a pansy cokerneee git 😉 – or cougar) and then there’s black treacle

…..and wash up pan using cold water.